At that temp I'd allow a lot more time - at least 1.5 hours/# or even 2 hrs - actually at 225, more towards 2 hours/#. I haven't cooked at that temp in forever so I'm not really sure to be honest.
You could kick the heat up and get it done more quickly without losing any quality. I do 'em anywhere from 270-325 with consistently excellent results. I like to rest the cut at least an hour before pulling as well.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!